Pitas stuffed with spicy sauteed chickpeas with beef and cilantro

Everything is better encased in dough. Calzones, apple turnovers, corndogs...
This recipe from Kalyn's Kitchen for spicy sauteed chickpeas with beef and cilantro sounded really good, so I turned it into the filling for my stuffed pitas.

I adapted the chickpea recipe slightly.
Filling
1/2 lb. low fat ground beef
4 tsp. extra virgin olive oil
1/2 tsp curry powder 
2 cans chickpeas, drained and rinsed
2 cups chicken broth
1 1/2 tsp. ground cumin
1/2 tsp. ground chipotle chile powder, more or less to taste, or use a diced chipotle chile from a can or other hot sauce
1 1/2 tsp. minced garlic
salt and fresh ground black pepper to taste
1/2 cup finely chopped cilantro

Heat 1 tsp. olive oil in a large deep frying pan over high heat, then add ground beef, crumbling into pieces as you put it into the pan. Use a metal turner to stir and break up the meat while you start to brown it, about 3 minutes. When meat is fairly broken up, add chickpeas. Keeping heat high, saute meat and chickpeas together until meat is well browned and chickpeas are quite brown and starting to pop, about 10 minutes. (If the mixture starts to stick turn down the heat a tiny bit.)

Add ground cumin, ground chipotle chile powder, and minced garlic and cook a minute more. Add reserved cooking liquid (with added stock if needed to make 2 cups). Scrape the bottom of the pan with turner to loosen any browned bits, season with salt and pepper, then reduce heat and simmer until most of the liquid has evaporated, about 5-10 minutes.

Turn off heat, stir in chopped cilantro and 1 T olive oil. Taste to see if it needs more salt or pepper.


Pita dough
This recipe is from 100 Great Breads by Paul Hollywood.


Scant 4 cups flour
1 tablespoon salt
1/4 cup sugar (superfine, if you have it)
1/2 cup olive oil
1 tablespoon yeast
1 1/4 cups water


Mix sugar, yeast and water together and let sit until it's foamy. Add olive oil and salt. Mix in flour in increments until dough is just slightly sticky to the touch. Let the dough rise for an hour.


Making the stuffed pitas
Divide dough into pieces the size of golfballs. Roll out a circle of the dough to about 1/4 inch thick. Put a couple spoonfuls of filling in the middle of one half of the circle, then fold the dough over to make a half-moon shape. Seal the edges. Put the stuffed pitas on a lightly greased cookie sheet and let rise for another half hour. Bake at 400 until lightly browned.


Serving
I served these hot with a tzatziki sauce. They are a good leftover, and taste fine cold or heated up in the oven or a toaster oven.